Bring sugar and water to a boil, add cranberries, return to boil, simmer for 10 min.

Usually I add orange zest and use orange juice for part of the water. You can chop up some jalapenos and add them. Whatever strikes your fancy. You can also reserve about 1/2 c. of the cranberries and add them at the very end of the boil for more texture.

Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely. Cranberry sauce can be made 1 week ahead and chilled in an airtight container

I've also made a variation where I subbed 1/2 cup of reposado tequila & 1/4 cointreau for the port. Both are good, and were liked by everyone at the table, but I think the port version is the better of the two. If I recall, the original recipe called for 3/4 cup sugar, but still plenty sweet with 1/2 cup. You might want to do both, or a double batch of the port version - great with leftovers!

I usually use one of the normal recipes like denny posted, but this year, I am going to steal the Cranberry Sauce recipe from Chuckanut Brewing company up in Bellingham. It was posted on craftbeer.com. Unfortunately, I can't get a hold of their alt, so I think I am going to use a combination of my Brown ale and my Porter in my recipe.

Bring to a simmer for 10 minutes until the berries all pop (you can help with a spoon if it's taking too long). Take it off the heat and stir in a shot of whiskey (or dark rum or brandy or tequila or whatever. or not.)

It gets super think and gelled. Very nice.

Oh, and the recipe for my father in law is - open the can and dump it into a dish, leaving it in can shape.